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1
In a large soup pot, melt 2 tablespoons of the butter in the olive oil.
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2
Add the onion and cook over moderately high heat, stirring, until softened, about 7 minutes.
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3
Using a slotted spoon, transfer the onion to a bowl, add the chicken and veal to the pot in a single layer and cook until the meat is browned on the bottom, about 5 minutes.
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4
Turn the meat and cook, stirring occasionally, until browned, about 5 minutes longer.
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5
Add 2 1/2 quarts of water, the cooked onion, the tomatoes, ginger, cinnamon sticks, paprika, cayenne, saffron and herb bundle to the pot and bring to a boil, skimming.
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6
Season generously with salt and black pepper.
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7
Cover partially and simmer over moderately low heat until the chicken is just cooked through, about 35 minutes; transfer to a plate.
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8
Continue cooking the veal, partially covered, until tender, about 1 1/4 hours longer.
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9
Add the veal to the chicken.
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10
Discard the herb bundle and cinnamon sticks and refrigerate the broth until chilled; skim off any fat from the surface.
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11
Meanwhile, melt the remaining 1 tablespoon of butter in a large saucepan.
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12
Add the couscous and cook over moderately high heat, stirring constantly, until nutty and lightly toasted, about 5 minutes.
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13
Add 5 1/2 cups of water and a generous pinch of salt and bring to a boil.
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14
Cover, remove from the heat and let stand for 5 minutes.
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15
Using 2 forks, fluff the couscous and mound it in 8 large bowls.
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16
Spoon the meat, vegetables and broth over the couscous and serve, passing the harissa on the side.
